Pressed Lamb Shoulder with Loin Recipe

This incredible lamb dish from Sat Bains has a multitude of elements, including pressed lamb shoulder, black garlic-glazed lamb loin and a rich lamb ragù with sweetbreads hidden below. Fresh goat's curd, lemon purée, broad bean purée and mint oil keep the richer elements from becoming too overwhelming.

Ingredients

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Metric

Imperial

Pressed lamb shoulder

Potato terrine

4 Maris Piper potatoes, large
250g of butter, melted
Maldon salt

Mint oil

200g of mint leaves
200ml of sunflower oil

Loin

500g of lamb loin
100g of black garlic
1 tsp soy sauce

Sweetbreads

30 lamb sweetbreads, small
100g of butter
broad bean leaves

Ragù

2kg lamb shoulder, minced
3 shallots, finely chopped
1 garlic bulb, finely chopped
30g of thyme leaves, chopped
8 tomatoes, blended
1l lamb stock

Confit lemon purée

6 lemons
500g of sugar

Broad bean purée

800g of broad beans, (reserve half for plating)

To plate

lilliput capers
6 radishes, finely sliced and refreshed in ice water before plating
400g of goat's curd
mixed salad leaves
wild garlic flowers

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Water bath
Bar sealer
Large vacuum bags
Terrine mould
Mandoline
Blender
Fine sieve
Muslin cloth
Bamboo skewers (10)

72 hours before you want to serve the dish, mix together the thyme, rosemary, garlic and salt and rub the mixture all over the lamb. Leave to salt in the fridge for 24 hours

Preheat a water bath to 72°C

After 24 hours, wash off the salt then place in a vacuum bag. Seal and cook in the water bath for 24 hours. If you don't have sous vide equipment, place in a tin, cover with foil and slow roast for 5 hours at 120°C

Once cooked, strain the cooking liquid from the lamb through a fine sieve into a pan and reduce to a sauce-like consistency. Press the shoulder under a heavy chopping board in the fridge for a further 24 hours

You also need to make the potato terrine 24 hours in advance. Peel the potatoes and slice finely using a mandoline

4 Maris Piper potatoes, large

Layer into a suitable terrine mould, brushing with the butter and seasoning with salt as you go, you will need 12 layers in total

250g of butter, melted
Maldon salt

Preheat the oven to 160°C/gas mark 3

Cover with foil, bake for 1 hour then remove from the oven and place a piece of parchment on top. Cover with a tray and add a little weight to press the terrine. Leave overnight

Turn the terrine out of the tin and slice into portions. At this point, remove the lamb from the fridge and cut into portions the same size as the potato terrine. Return the portions of lamb and terrine to the fridge until ready to serve

12–24 hours in advance of serving, make the mint oil. Blanch the leaves in salted boiling water then refresh in iced water

200g of mint leaves

Squeeze excess water from the leaves and blitz well with the oil until smooth. At the restaurant, the mint oil is processed in a centrifuge for 30 minutes. To make at home, sit a sieve lined with double-layered muslin cloth over a bowl. Pour the oil into the cloth and leave the bright green oil to drip through overnight in the fridge

200ml of sunflower oil

At least 5 hours before eating, make the ragù (though this can be made a couple of days in advance if preferred). Begin by caramelising the mince in a large pan. Once coloured nicely, add the shallots, garlic and thyme and cook until translucent

2kg lamb shoulder, minced
3 shallots, finely chopped
1 garlic bulb, finely chopped
30g of thyme leaves, chopped

Add the chopped tomatoes and simmer for 30 minutes

8 tomatoes, blended

Add the stock and cook on a low simmer for around 4 hours until reduced and glossy

1l lamb stock

To make the lemon purée, place the lemons in a pan of cold water and bring to the boil. Once boiling, refresh the lemons in ice water. Repeat the process 6 times (using fresh water each time)

6 lemons

Make a 50/50 sugar syrup by dissolving 500g sugar in 500ml water

500g of sugar

Blend the lemons whole in a high-powered blender, adding the sugar syrup until you achieve your desired consistency and flavour (you might not need it all)

To make the broad bean purée, blanch in salted boiling water for a couple of minutes then plunge into ice cold water (reserve some of the cooking water)

800g of broad beans, (reserve half for plating)

Transfer half of the beans to a blender and blitz to a smooth purée, adding some of the cooking water to loosen if needed

Peel the rest of the broad beans and reserve for plating

Blitz the black garlic to a purée and season with soy sauce. Char the loin, preferably over a fire grill, until cooked medium rare, then glaze in the black garlic paste and leave to rest in a warm place for 5 minutes before carving. Push onto bamboo skewers and serve this element of the dish on a mixed herb cress salad

1 tsp soy sauce
100g of black garlic
500g of lamb loin

Pan-fry the lamb sweetbreads in lots of foaming butter until golden. Season with salt

100g of butter
30 lamb sweetbreads, small

Plate the sweatbreads in a small bowl and top with the warmed ragù, broad beans and broad bean leaves on top

broad bean leaves

Preheat the oven to 180°C/gas mark 4

When ready to serve, pan-fry the lamb shoulder portions until they're a nice golden colour. Meanwhile, brown both sides of the terrine in a frying pan then warm through in the oven

Gently reheat the lamb sauce in a small pan

Scatter a few liliput capers on a plate and add some broad bean purée and lemon purée in the centre of the plate. Spoon the goat's curd over the purées, followed by slices of radish. Top with the potato terrine and pressed lamb shoulder. Dress with lamb sauce, split with mint oil and garnish with wild garlic flowers

wild garlic flowers
lilliput capers
6 radishes, finely sliced and refreshed in ice water before plating
400g of goat's curd
mixed salad leaves

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Sat Bains

In an unassuming industrial estate just outside Nottingham, Sat Bains cooks incredible tasting menus to a two-Michelin-starred level.

Herdwick lamb shoulder, sweetbreads, loin and ragù with goat's curd and lemon

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